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Quinoa salad with goat's cheese
Vegetarian American salad with quinoa, turmeric, grapefruit, lime, orange, avocado, goat cheese and alfalfa.
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Ingredients
Directions
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Put the quinoa and yellow root with water and some salt in a pan. Bring to boil.
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Cook until the quinoa has completely absorbed the water, this takes about 15 minutes. Remove from the heat and allow to cool slightly.
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Meanwhile, clean the grapefruit. Use a sharp knife to cut the skin and the white skin of the grapefruit.
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Cut the segments of flesh from the membranes, so that you can easily pop out the flesh with your knife. Put in a container.
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Clean the lime and orange. Grate the green skin of the lime and the orange skin of the orange and press the fruit.
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Mix the grater and juice of both fruits and oil through the quinoa.
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Cut the basil into strips (keep some leaves separate) and add to the quinoa.
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Spoon the quinoa salad in deep plates. Divide the wedges of grapefruit over them.
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Cut the avocado half in half. Remove the kernel and skin and cut the flesh into segments. Put on the salad.
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Crumble the goat's cheese over the plates. Put some basil and a lot of alfalfa on each plate. Drizzle with the rest of the oil and serve.
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Nutrition
600Calories
Sodium6% DV135mg
Fat54% DV35g
Protein34% DV17g
Carbs16% DV48g
Fiber36% DV9g
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